Source: U.S. Department of Defence
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Carrot Soup
Source: U.S. Department of Defence | |
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 SOUPS No.P 800 00
CARROT SOUP
Yield 100
Portion 8 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
70 cal
14 g
2g
1g
0 mg
285 mg
30 mg
Ingredient
Weight
Measure
Issue
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
ONIONS,FRESH,CHOPPED,PRECUT
5 lbs
1 gal 7/8 qts
CARROTS,FRESH,CHOPPED,PRECUT
12 lbs
2 gal 2-5/8 qts
CELERY,FRESH,SLICED,PRECUT
2 lbs
VEGETABLE BROTH
6 gal
1/4 oz
1 tbsp
PEPPER,BLACK,GROUND
RICE,JASMINE
4 lbs
Method
1 Spray steam-jacketed kettle with non-stick cooking spray.
2 Add onions, celery and carrots. Cook 10 minutes, stirring frequently.
3 Prepare vegetable broth according to manufacturer's instructions. Add to onions, celery, and carrots. Add black pepper. Bring to a
boil. Add rice.
4 Simmer 30 minutes. Stir vigorously with a wire whip to break up rice. CCP: Internal temperature must reach 165 F. for 15
seconds. CCP: Hold for service at 140 F. or higher.
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https://theodora.com/recipies/soups/carrot_soup.html Copyright © 1995-2019 ITA all rights reserved.
|
| Yield: 100 | Portion: 8 Ounces |
| Calories: | 70 cal |
| Carbohydrates: | 14 g |
| Protein: | 2g |
| Fat: | 1g |
| Cholesterol: | 0 mg |
| Sodium: | 285 mg |
| Calcium: | 30 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| COOKING SPRAY,NONSTICK | 2 oz | 1/4 cup 1/3 tbsp | |
| ONIONS,FRESH,CHOPPED,PRECUT | 5 lbs | 1 gal 7/8 qts | |
| CARROTS,FRESH,CHOPPED,PRECUT | 12 lbs | 2 gal 2-5/8 qts | |
| CELERY,FRESH,SLICED,PRECUT | 2 lbs | ||
| VEGETABLE BROTH | 6 gal | ||
| PEPPER,BLACK,GROUND | 1/4 oz | 1 tbsp | |
| RICE,JASMINE | 4 lbs |
| Method: | |
|
1 Spray steam-jacketed kettle with non-stick cooking spray. 2 Add onions, celery and carrots. Cook 10 minutes, stirring frequently. 3 Prepare vegetable broth according to manufacturer's instructions. Add to onions, celery, and carrots. Add black pepper. Bring to a boil. Add rice. 4 Simmer 30 minutes. Stir vigorously with a wire whip to break up rice. CCP: Internal temperature must reach 165 F. for 15 seconds. CCP: Hold for service at 140 F. or higher. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence